Really Real Strawberry Cupcakes
Description
These from-scratch strawberry cupcakes are all-natural and made with cake flour, eggs, whole milk, unsalted butter, and freeze-dried strawberries.
Ingredients
•
1 1/4 ounces freeze-dried strawberries
•
3/4 cup all-purpose flour
•
3/4 cup cake flour
•
1 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
•
1/2 teaspoon salt
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1 1/3 cups white sugar
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1/2 cup unsalted butter, room temperature
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3 eggs, room temperature
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1 teaspoon vanilla extract
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2/3 cup whole milk, room temperature
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners.
2
Grind freeze-dried strawberries into a fine powder using a coffee grinder or food processor. Whisk together strawberry powder, flours, baking powder, baking soda, and salt in a medium bowl until well combined. Set aside.
3
Beat together sugar and butter in a large bowl with an electric mixer until fluffy and noticeably lighter in color. Add eggs one at a time, beating well after each addition. Stir in vanilla until incorporated.
4
Stir flour mixture alternately with milk into butter mixture until just incorporated. Portion into the prepared muffin cups.
5
Bake in the preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted into the center comes out clean, 16 to 18 minutes.